Description
These Cinnamon Churro Cheesecake Bars combine the crispy, cinnamon-sugar goodness of classic churros with a rich, creamy cheesecake filling. They’re easy to make with crescent roll dough and are perfect for parties, holidays, or as a sweet treat with coffee!
Ingredients
Units
Scale
For the Bars:
- 2 cans (8 oz each) crescent roll dough
- 2 packages (8 oz each) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 1 tsp vanilla extract
- 1 large egg
For the Cinnamon-Sugar Coating:
- 1/2 cup (100g) granulated sugar
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
- In a small bowl, mix ½ cup sugar and 1 tbsp cinnamon. Set aside.
- Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, pinching the seams together.
- In a medium bowl, beat cream cheese, ¾ cup sugar, vanilla extract, and egg until smooth.
- Spread the cheesecake mixture evenly over the dough.
- Unroll the second can of crescent roll dough and place it over the cheesecake layer, carefully sealing the edges.
- Brush the top with melted butter, then evenly sprinkle the cinnamon-sugar mixture on top.
- Bake for 25-30 minutes or until golden brown and set.
- Let cool completely before slicing into bars.
Notes
- Serve warm for a gooey texture or chill before cutting for clean slices.
- For extra crunch, add crushed cinnamon cereal on top before baking.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: ~250 kcal
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg